Experience traditional Kyoto style Sukiyaki and sushi by Sukiyaki Koga catering, Our Japanese chef prepares the finest, immaculately marbled, A5 grade Hokkaido wagyu beef.
Our sommelier has meticulously chosen the best local sake and unique Hokkaido wines for the perfect pairings with our Sukiyaki and Sushi menus.
Treat yourself to a luxurious dining experience with your loved ones this winter.

Sukiyaki is a uniquely Japanese one-pot dish in which thin slices of beef are cooked in a shallow iron pot.
It is characterized by a sweet-and-sour flavor based on soy sauce, a typical Japanese seasoning, and a well-balanced mixture of sugar and other ingredients.
The flavor of the beef is infused into the soup, which is then mixed with vegetables, mushrooms, tofu, shirataki, and other side ingredients, and served with a beaten egg.
The rich ingredients are coated by the egg, and the flavor spreads in your mouth.
Please enjoy Koga's signature "Kyoto-style sukiyaki" to the fullest.

• 

  The first step is to bring out the flavor of the meat.

  

  When the pot is heated and hot enough to smoke a little, coat the entire pot generously with beef fat.

• 

  Taste the meat.

  

  Spread the meat on it one by one and grill it.
  When the color of the meat changes, grill the back side as well and add the Warishita.
  Pour the top side of the meat over the top until the meat is soaked.
  Once the Warishita is simmering, please enjoy the flavor of A5-rank Shiraoi Beef by grilling it as it is.

• 

  The third step is to prepare the nabe.

  

  Add vegetables, additional allotment and meat.
  At this time, it is important to put in the hard-to-cook items first.
  Add shiitake mushrooms, hiratake mushrooms, lotus root, onion, grilled tofu, leeks, shirataki, glutinous rice cake, and Chinese cabbage, in that order, and add the undercooked vegetables.
  Spread the meat on top of it and put the lid on the vegetables. Further, place the garland chrysanthemum on top of the meat and wait until the vegetables are cooked through.
  Keep the pot over medium heat and be careful not to let it boil over.

• 

  Enjoy the nabe.

  

  When the vegetables are cooked, please enjoy the dish.
  It can be served as it is, but if you dip it in beaten egg, the egg coats the rich ingredients and makes it even more delicious.
  Please enjoy it as you like.

• 

  To appreciate the nabe.

  

  Please enjoy "Udon suki" with udon as a finish.
  When the sukiyaki ingredients have been reduced to a moderate level, add udon noodles to the pot and let them simmer for the last time before serving.
  The udon soaks up the rich, flavorful broth and is a perfect dish.

• 

  The secret to cooking sukiyaki well

  I. Do not put too much in the pot at one time. Temperature and balance are important for the best taste.
  Add more ingredients as you find the right time to eat them.
  
  I. Do not overcook the meat. The best flavor will be lost.
  Maximize the performance of the meat.
  
  I. Take your time to finish the dish. Do not be in a hurry.
  Slowly simmering over medium heat allows the ingredients to slowly absorb the flavor of the soup, resulting in a sweet and rich finish.
  
  I. Separate the shirataki from the meat as much as possible. Shirataki may make the meat tough.
  Spare no effort to make both sides delicious and complete the best flavor.

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